* Exported from MasterCook *
Brooklyn Blackout Cake
Recipe By :"Bake and Freeze Desserts" 1/97
Serving Size : 12 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
-----cake-----
2 cups cake flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1/2 cup unsweetened dutch process cocoa powder
2 tablespoons water
2 ounces unsweetened chocolate
3/4 cup whole milk
2 sticks butter -- 8 oz, softened
2 cups sugar
4 large eggs -- separated
2 teaspoons vanilla
-----chocolate filling-----
1 tablespoon unsweetened dutch process cocoa pdr -- plus 2
1 1/2 cups hot water
3/4 cup sugar
1 ounce semisweet chocolate
2 tablespoons cornstarch -- plus 1 teaspoon
2 tablespoons cold water
1/2 teaspoon salt
2 tablespoons butter -- in 2 pieces
1 teaspoon vanilla
-----fudge topping-----
12 ounces semisweet chocolate
1 1/2 sticks butter -- 6 oz., softened
-----cut in 12 pieces
1/2 cup lukewarm water -- see notes.
1 tablespoon light corn syrup
1 tablespoon vanilla
BAKE: 350° greased 9" baking pans (2) 25-35 mins.
PREPARE CHOCOLATE FILLING ONE DAY IN ADVANCE
FILLING:
Put the cocoa, hot water, sugar, and chocolate in
a medium saucepan and cook over low heat,
stirring often, until chocolate
dissolves. Dissolve the cornstarch in the cold
water, stirring to make a smooth paste. Add the
cornstarch mixture and the salt to the
saucepan. Bring to a boil over medium-high heat
and boil gently for 1 minute, stirring
constantly. Stir the mixture often where the
sides and the bottom of the pan meet. Remove
from heat and add butter & vanilla, stirring
until the butter melts. Pour into a refrigerator
container and chill overnight. The filling will
thicken to the consistency of pastry cream or soft pudding.
CAKE:
Sift flour, baking powder, baking soda, and salt
together and set aside. Put the cocoa powder,
water, unsweetened chocolate, and milk in a
medium saucepan and cook over low heat, stirring
constantly, until the chocolate melts. Remove from heat and cool.
Put butter in mixer and mix on low speed until
smooth, about 15 seconds. Add sugar and beat on
medium speed for 2 mins. Scrape down sides of
bowl. Add egg yolks, beating well after each
addition. Scrape down sides of bowl. Add the
vanilla and beat for 2 more minutes at medium
speed. Scrape bowl. With the mixer on low
speed, add the cooled chocolate mixture, mixing
just until the chocolate is combined
thoroughly. Slowly add the flour mixture, mixing
just until the flour is incorporated and the
mixture looks smooth. Stop the mixer and scrape
the bowl again. Beat egg whites until soft
peaks. Use a rubber spatula to fold about 1/4 of
the beaten egg whites into chocolate
batter. Fold remaining egg whites into batter.
Pour the batter into prepared pans. Smooth the
top of the batter. Bake. Cool and remove from pans.
FROSTING:
Gently melt chocolate. Add butter pieces and
stir till melted completely. Measure out the
lukewarm water. Check for your fingertips that
the water temperature feels similar to the
chocolate temperature. Add water to the
chocolate all at once and gently whisk the
mixture until the frosting is smooth. Stir in
the corn syrup and vanilla. Cool the frosting at
room temperature (with an occasional chilling, if
necessary) for about 30 mins or till thickens slightly.
ASSEMBLE CAKE:
Split each cooled layer into 2 layers. Place one
bottom layer on a serving platter and cover with
1/2 of chilled filling, leaving a 1/4" plain edge
as filling may run slightly. Place another
bottom layer on top and cover with remaining
filling. Place one top layer on top. Using
fingers, crumble remaining cake layer into small
crumbs. If any filling has run over onto the
sides of cake, spread it out onto the sides of
the cake with a thin metal spatula. Cover the
top and sides of the cake with a thin layer of
the fudge frosting and refrigerate the cake for
15 mins to firm cake and filling. Spread
remaining frosting over the top and sides of
cake. Press cake crumbs around sides of cake and
then sprinkle on top. Use all of the crumbs to make a thick crumb coating.
Notes: The chocolate filling MUST be well
chilled. The chocolate frosting combines
lukewarm water with melted chocolate. It is
important for the chocolate mixture & the water
to be a similar temperature. If is not necessary
to use a thermometer, but if you do, the water &
chocolate should be around 88° to 90°.
See additional Notes.
-------------
>From the author, Elinor Klivans: "When I was a
girl, our family spent every summer visiting my
grandfather in Brooklyn. People used to laugh at
the idea of spending summer vacation in Brooklyn,
but we had a great time. . . . and we enjoyed the
big city treats . . . and out daily trip to
Ebinger's bakery. Parker House rolls, Macaroon
Tarts, crumb cakes, blueberry crumb pies, lemon
meringue tarts - there was something different
for each day of the week - but for extra-special
dinners we always bought Blackout Cake. Blackout
cake was all chocolate; crumbly and moist
chocolate cake; creamy chocolate filling; thick
chocolate glaze; and the entire cake covered with chocolate cake crumbs.
. . . several years later the unheard-of
happened -- Ebinger's baking chain had financial
problems and closed. I assumed I had eaten my
last Blackout Cake. Then several years ago the
New York Times ran a nostalgic article abut
Ebinger's and at the end of the article they
included a recipe for Blackout Cake. It took me
about 5 minutes to start baking the cake, and I
wasn't disappointed. It was the same moist,
crumbly chocolate cake, the same soft chocolate
pudding-type filling, and the same dark fudge
frosting. I revised several of the recipe
instructions and made slight changes in the
ingredients and directions printed in the New York Times article.
NOTES : DOUBLING: Prepare only two cake layers
at a time. Double the filling & frosting ingredients.
Posted to EAT-L Digest 25 Jan 98 by "Grace M.
Wagner" <[email protected]> on Jan 26, 1998
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 719
Calories; 43g Fat (51.4% calories from fat); 6g
Protein; 85g Carbohydrate; 1g Dietary Fiber;
150mg Cholesterol; 744mg Sodium. Exchanges: 1
Grain(Starch); 1/2 Lean Meat; 0 Non-Fat Milk; 8
1/2 Fat; 4 1/2 Other Carbohydrates.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0
You cannot prevent the birds of sorrow from
flying over your head, but you can prevent them
from building their nests in your hair Deirdre Dee (zosha)
------------------------------------
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